Øllebrød med Æggesnaps
Øllebrød, an almost forgotten old Danish dish? I have not had Øllebrød since I was a child and it’s a dish that I remember being served on a cold winter morning and a dish that I absolutely love. I think we may also have had it for dinner on rare occasions. It’s a dish that is great for using up the leftover end-pieces of Rye bread, but of course it doesn’t have to be leftover bread. It is high in fiber, low in fat and it has a slightly tart taste. It’s a solid meal which leaves you with a sensation of fullness and you often see it feed to babies. Ideally you want to use Rye bread without kernels but all I could find was Whole Rye bread, so in that case you simply just press the Rye Porridge (Øllebrød) through a sieve to remove the kernels. As for the topping used with this dish, it can range from milk, cream, whipped cream (flødeskum) to creamed egg topping (æggesnaps). My mother either served it with æggesnaps or milk.
Øllebrød and Æggesnaps
Now for the æggesnaps you are supposed to use pasteurized egg yolks, however, the stores around here only sell pasteurized egg whites and egg beaters. You CAN make æggesnaps with egg beaters BUT I feel weird about it because there are egg whites in egg beaters. I tried it out and the taste is different from a real egg yolk, more perfumed if that makes any sense. Why don’t they sell pasteurized egg yolks? If anyone out there has more information on pasteurized egg yolks, please let me know. Anyway, I decided to live dangerously for this one and I used a real egg yolk. I know, you’re not suppose to do that….but I did and it was fabulous. Do as I say, not as I do 🙂
Ingredients:
Øllebrød (Rye Porridge):
4 slices Rye bread, broken into pieces
cold water to cover
2 tbsp sugar
Æggesnaps (Creamed Egg):
1 egg yolk (pasteurized)
2 tbsp sugar
Directions:
To make Rye Porridge:
Break Rye bread into pieces, place in a bowl and add cold water just until covered. Cover with plastic wrap and let soak in refrigerator anywhere from 1 hour till overnight.
Pour rye bread and water into a cooking pot, simmer, stirring occasionally, until it starts to thicken. Remove from pot and place in a blender or food processor. Blend until smooth. Note: if you’re using Whole Rye bread you’ll need to strain it through a sieve to remove the kernels that don’t break down. Place back into pot and keep warm until ready to serve. If the porridge gets too thick, simply just add a small amount of water.
To make Creamed Egg topping:
Whip together egg yolk (pasteurized) and sugar until it’s thick and pale yellow (1-2 minutes). Serve Egg topping on top of warm Porridge. Enjoy.
Source: My mother Åse
My Danish Kitchen 
Min mor lavede sommetider (sjældent) brødsuppe = øllebrød minus øllet. Hun kom syltede, hele kirsebær (pas på stenene!) i og en klat flødeskum midt i portionen. Hun lavede kun ting, hun selv brød sig om, og da hun var ret kræsen, gik jeg glip af en del udmærkede danske specialiteter. 🙂
Har aldrig hørt om sylted kirsebær i, men det lyder jo lækkert så hvorfor ikke. 😋
My Mutti always made Øllebrød with malt beer added after soaking the rye bread overnight in water. When I haven’t been able to get malt beer I have used whatever beer, light or dark is in the house and cooked the øllebrød with that, (hence the name – øl =beer) with a bit of added brown sugar and grated lemon rind. We served it with fløde or cream. The cooking process boils off any alcohol so is still kid friendly. A Stout or Porter would probably be best. Great way to use left over rye bread, I also don’t bother sieving out the grains, seeds and nuts from my home-made sourdough rye bread, they add a nice texture and added fibre!
Love Aeggesnaps, have yet to become ill from a lifetime of using fresh from the farm egg yolks . Was a big treat growing up, often added cocoa powder or chocolate milk powder for a chocolate version, yummy! Never with Øllebrød though, always on their own straight out of the cup. We grew up on a chicken farm, so had them lots of times.
Love your blog!
Thanks Ellen, also one of my favorite breakfast dishes growing up, especially on a cold, dark winter morning.
[…] https://mydanishkitchen.com/2011/09/05/%C3%B8llebrod-med-aeggesnaps-rye-porridge-with-creamed-egg-top… […]
Why on earth should the yolk be pasteurised? Is it even possible to pasteurise it? Hvorfor ikke bruge almindelig aeggeblomme?
For the same reason you pasteurize egg whites, to kill harmful bacteria such as Salmonella and to prevent spoilage.
http://baking911.com/learn/ingredients/eggs
http://www.danaeg.dk/Products/Pasteuriserede%20aeg.aspx
I bought the dehydrated powdered yolks online. They’re great for fromage, but I don’t know how the flavor will turn out in aeggesnaps….
I didn’t think about dehydrated egg yolks. I’ll have to check it out, thanks for passing on the information Helle.
this is a yummy porridge
Yummy! I haven’t had øllebrød for many years, but now I can almost taste it! I’m sure you can find pasteurized eggs — check each brand; some have this prominently stated on their cartons.
I’ve never had Øllebrød, but have had æggesnaps. We used to make that as a treat when I was a kid. I’ve even done it as an adult, I guess there are some tastes you never outgrow. I buy pasteurized eggs at Walmart, or at a higher end supermarket like Publix or Harris Teeter. I make Citronfromage at christmas and need pasteurized eggs for that dish. Now that I’ve finally figured out how to make good rye bread, I’m going to try the Øllebrød as well.
I really need to try making Citronfromage. If you make Øllebrød try it with Æggesnaps, it makes for a great combination. As far as the pasteurized eggs, I have to look again. There are so many dishes that require just yolks, and no whites.